May the luck of the Irish rub off on you with this delicious Irish Shepherd’s Pie.
Just in time for St. Paddy’s Day, here’s a protein-rich, flavorful, VEGAN version of a classic recipe that’s going to make you grab the baking dish and lick every last bit off. And you’ll feel really lucky too, because this is not a pie dripping with animal fat that’s going to hug your hips until the day you die. Instead, it is hearty and healthy and full of that veggie goodness I know your heart craves.
I wanted a filling for the pie that was meaty and protein rich, so I went with three ingredients I knew would do the trick: mushrooms, lentils and tempeh. Everything but the lentils get minced really fine, so if you have family that won’t eat tempeh or mushrooms, or both, this is a good way to pull one over them. And they’ll thank you for it.
Also into the filling went some celery and carrots and peas, and a melange of herbs and seasonings. None of it is too fancy– you probably have everything you need in your pantry. And over all of this goodness went a thick layer of mashed potatoes so waist-friendly that the spud’ll be your best friend again.